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Bird's eye chili
Bird's eye chili or Thai chili (Thai: พริกขี้หนู, romanized: prik ki nu, lit. ''mouse-dropping chili'' owing to its shape) is a chili pepper variety from the species Capsicum annuum that is native to Mexico. Cultivated across Southeast Asia, it is used extensively in many Asian cuisines. It may be mistaken for a similar-looking chili derived from the species Capsicum frutescens, the cultivar siling labuyo. Capsicum frutescens fruits are generally smaller and characteristically point upwards. In the Marianas and Guam, these are often called boonie peppers or Doni Sali, which can be a term for regional wild (technically feral) varieties. The variation between different varieties can be significant for regional dishes or visuals, such as the Thai ornamental varieties.
The bird's eye chili plant is a perennial with small, tapering fruits, often two or three, at a node. The fruits are very pungent.
The bird's eye chili is small, but is quite hot. It measures around 50,000 – 100,000 Scoville units, which is less than a habanero, but many times hotter than the spiciest jalapeños.
All chilis found around the world today have their origins in Mexico, Central America, and South America. They were spread by Spanish and Portuguese colonists, missionaries, and traders, together with many other now-common crops, such as maize, tomatoes and pineapples, through the Columbian Exchange. The chili varieties found in Southeast Asia today were brought there in the 16th or 17th centuries.
In Indonesian cuisine, these chilis are widely used in a variety of dishes and sambals. The whole green bird's eye chili is also eaten raw as a side dish for gorengan (deep-fried foods).
In Vietnamese cuisine, these chilis are used in soups, salads, and stir-fried dishes. They are also put in a wide variety of sauces, pastes, and marinades, used as a condiment or eaten raw, both fresh and dried.
In Thai cuisine, these chilis are highly valued for their fruity taste and extreme spiciness. They are extensively used in many Thai dishes, such as in Thai curries and in Thai salads, green as well as the ripe red chilis; or they can just be eaten raw on the side, with for instance, khao kha mu (stewed pork trotter served with rice).
It is also used in Indian cuisine, and is natively knowns as Kanthari chili.
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Bird's eye chili
Bird's eye chili or Thai chili (Thai: พริกขี้หนู, romanized: prik ki nu, lit. ''mouse-dropping chili'' owing to its shape) is a chili pepper variety from the species Capsicum annuum that is native to Mexico. Cultivated across Southeast Asia, it is used extensively in many Asian cuisines. It may be mistaken for a similar-looking chili derived from the species Capsicum frutescens, the cultivar siling labuyo. Capsicum frutescens fruits are generally smaller and characteristically point upwards. In the Marianas and Guam, these are often called boonie peppers or Doni Sali, which can be a term for regional wild (technically feral) varieties. The variation between different varieties can be significant for regional dishes or visuals, such as the Thai ornamental varieties.
The bird's eye chili plant is a perennial with small, tapering fruits, often two or three, at a node. The fruits are very pungent.
The bird's eye chili is small, but is quite hot. It measures around 50,000 – 100,000 Scoville units, which is less than a habanero, but many times hotter than the spiciest jalapeños.
All chilis found around the world today have their origins in Mexico, Central America, and South America. They were spread by Spanish and Portuguese colonists, missionaries, and traders, together with many other now-common crops, such as maize, tomatoes and pineapples, through the Columbian Exchange. The chili varieties found in Southeast Asia today were brought there in the 16th or 17th centuries.
In Indonesian cuisine, these chilis are widely used in a variety of dishes and sambals. The whole green bird's eye chili is also eaten raw as a side dish for gorengan (deep-fried foods).
In Vietnamese cuisine, these chilis are used in soups, salads, and stir-fried dishes. They are also put in a wide variety of sauces, pastes, and marinades, used as a condiment or eaten raw, both fresh and dried.
In Thai cuisine, these chilis are highly valued for their fruity taste and extreme spiciness. They are extensively used in many Thai dishes, such as in Thai curries and in Thai salads, green as well as the ripe red chilis; or they can just be eaten raw on the side, with for instance, khao kha mu (stewed pork trotter served with rice).
It is also used in Indian cuisine, and is natively knowns as Kanthari chili.